摘要
以小米的糖化液为原料,加入乳酸菌和酵母菌发酵制成醇化乳酸菌饮料。结果表明:酵母菌和乳酸菌的接种量分别为0.6%和3.5%,在35℃的温度下发酵10h,后发酵2d,即得醇香浓郁,酸甜可口,营养丰富的新型饮料。
Lactobacillus and yeast were added to the hydrolyzed liquid of millet to make alcoholized Lactobacillus drinks by fer- mentation. The results of the study showed that 0.6% yeast, 3.5% Lactobacillus, fermentation at 35℃ for 10 h and after-fermen- tation for 2 d gave new drinks characterized by good taste and flavour and abundant nutrients.
出处
《饮料工业》
2007年第5期27-29,共3页
Beverage Industry
